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The following rules and regulations for cooks at the World's Championships,
State, Regional and District Cookoffs are as follows:
1.) Traditional Red Chili is
defined by the International Chili Society (ICS) as any kind of meat or
combination of meats, cooked with red chili peppers, various spices
and other ingredients, with exception of BEANS and
PASTA which are strictly forbidden.
2.) Chili Verde is defined by the
International Chili Society as any kind of meat or combination of meats, cooked
with green chili peppers, various spices and other
ingredients, with exception of BEANS and
PASTA which are strictly forbidden.
3.) Salsa: there are no rules as
to the ingredients or how to prepare your Salsa. It may be prepared at
home and brought to the site that day, or it may be store bought and brought to
the site, or it may be prepared at the Cookoff.
4.) No ingredient may be
pre-cooked in any way prior to the commencement of the official cookoff.
The only exceptions are canned or bottled tomatoes, tomato
sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of
spices. Meat may be treated, pre-cut or ground.
MEAT MAY NOT BE PRE-COOKED. All other ingredients must be chopped or prepared
during the preparation period.
5.) You must be an
ACTIVE ICS member to compete in any ICS competition
including Traditional Red Chili, Chili Verde, and Salsa. You must be at
least 18 years
old.
6.) The cooking period will be a
minimum of 3 hours and a maximum of 4 hours. The exact starting and ending
of the cooking period is to be announced by each local sponsoring organization.
Cooking during entire cooking period is at the sole discretion of the
contestant.
7.) A representative of the
sponsoring organization shall conduct a contestant's meeting, at which time
final instructions are to be given and questions answered, no later than 1 hour
prior to the official starting time of the cookoff.
8.) Contestants are responsible
for supplying all of their own cooking utensils, etc. The sponsors of the
cookoff will provide an area for each contestant and in some instances stoves
and/or electrical outlets.
9.) Each contestant must cook a
minimum of two quarts of competition chili prepared in one pot, which will be
submitted for judging.
10.) Contestants will be permitted to sell or
participate in People's Choice Chili with the approval of the cookoff
chairperson and in compliance with State and local agencies. It is at the
discretion of each contestant if he or she wants to participate in People's
Choice, unless the sponsoring organization requires People's Choice Chili in
lieu of the entry fee (2 gal maximum) or in addition to the entry fee (1 gal
maximum) may be required, but cooks should not be limited
to a specific amount. Contestants may elect to pay a cash entry fee rather
than provide People's Choice Chili. PEOPLE'S CHOICE
CHILI MUST HAVE BEANS OR PASTA.
11.) Each contestant will be assigned a
contestant's number by the Chief Scorekeeper and be given an official 32 oz. ICS
judging cup. Each contestant should verify that the number on the
bottom of their cup is the same as their assigned contestant number.
12.) Judges will be told they should
vote for the chili they like best based on the following major considerations:
good flavor, texture of the meat, consistency, blend of spices, aroma, and
color.
13.) The decisions of the Chief Judge
shall be final.
Rules & Regulations 10-01-CH
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